Method for synthetically evaluating quality of saltwater goose and quality evaluation model constructed by using the method

A comprehensive evaluation and quality evaluation technology, applied in the field of new food evaluation, can solve problems such as high professional level requirements, strong subjectivity, and influence, and achieve significant correlation, improve reliability and applicability

Inactive Publication Date: 2018-12-21
扬州佳珏食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The above indicators are highly subjective, have large errors, are easily affected by the subjective preferences of the evaluators, and have high requirements for the professional level of the evaluators. They cannot be used as a basis for evaluating the quality of salted goose in factory production, and are not a good way to evaluate the quality of salted goose. Methods
However, in the prior art, there has never been an effective method for evaluating cooked goose products during industrial processing

Method used

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  • Method for synthetically evaluating quality of saltwater goose and quality evaluation model constructed by using the method
  • Method for synthetically evaluating quality of saltwater goose and quality evaluation model constructed by using the method
  • Method for synthetically evaluating quality of saltwater goose and quality evaluation model constructed by using the method

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Embodiment 1

[0031] The invention discloses a saltwater goose evaluation model establishment process and evaluation equation. The specific method comprises the following steps:

[0032] 1. Selection of principal component analysis indicators:

[0033] (1) Basic component analysis: water, fat, protein, L*, a*, b* of 12 commercially available salted geese (an important standard for the sensory evaluation of color, the traditional sensory evaluation requires the color of salted geese to be bright yellow and orange) and shear force value [Determination of moisture: refer to the method of GB 5009.3-2016; Determination of protein: refer to the method of GB 5009.5-2016; Determination of fat: refer to the method of GB 5009.6-2016; (L*, a*, b *) Measuring method: Use SC-80C automatic color difference meter (Beijing Kangguang Optical Instrument Co., Ltd.) to measure the color of goose meat, where the L* value represents brightness, and the larger the L* value, the brighter the color of the goose mea...

Embodiment 2

[0090] Example 2 Quality evaluation of 5 kinds of commercially available salted goose

[0091] 1. Quality evaluation model

[0092] Measure the protein, color difference (L*, a*, b*), shear force, C18:1, and C18:2 values ​​of each sample, and calculate the model evaluation score of the sample as shown in Table 4-1.

[0093] Table 4-1 Measured values ​​of each index of each sample

[0094]

[0095] The evaluation model score of each sample was calculated according to the measured value of each index. Then sensory evaluation was carried out on each sample, and a correlation analysis was made between the two. The results are shown in Table 4-2.

[0096] Table 4-2 Correlation between sample sensory score and model score

[0097]

[0098] It can be seen from Table 4-2 that the sensory score and F value of the salted goose have a good consistency, and the correlation coefficient is 0.960, which has a very significant correlation (P<0.01). Therefore, the preliminary constru...

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Abstract

A method for synthetically evaluate that quality of saltwater goose and a quality evaluation model construct by using the method are disclosed. The invention relates to a novel food evaluation method,in particular to a cooked salt water goose quality comprehensive evaluation method and a quality evaluation model constructed by using the method. A comprehensive evaluation method of saltwater goosequality suitable for industrial processing and a quality evaluation model based on the method are provided. At first, that L* value affect the appearance and texture of the salted goose is selected,a* value, b* value, shear force value, and unsaturated fatty acid C18: 1, that content of the unsaturate fatty acid C18: 2 is taken as the main index of the principal component analysis, and the coloris an indispensable index in evaluating the quality of the ripe saline goose. The correlation coefficient between the evaluation method of the invention and the traditional sensory evaluation can reach 0.960, and the method has extremely significant correlation (P (0.01)), and the reliability and applicability are improve.

Description

technical field [0001] The invention relates to a novel food evaluation method, in particular to a comprehensive evaluation method for the quality of cooked salted goose and a quality evaluation model constructed by the method. Background technique [0002] Yangzhou salted goose (cooked food) is not only rich in nutrition, has the characteristics of high protein, polyunsaturated fatty acid, low cholesterol and multiple immunoglobulins, but also has tender meat, mellow aroma and endless aftertaste. [0003] The Chinese patent titled "A Comprehensive Evaluation Method for Goose Meat Quality" and application number "201610495525.6" discloses a comprehensive evaluation method for goose meat quality. The steps of the method are: measure 6 indexes such as pH, protein content, fat content, water content, collagen content and cholesterol content of goose meat, and establish a comprehensive evaluation model of principal components, which can determine the pH value of raw goose pector...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06K9/62G06Q10/06G01N33/12
CPCG06Q10/06395G01N33/12G06F18/2135
Inventor 刘军于海钱祥羽张明刘炜张丽丽
Owner 扬州佳珏食品有限公司
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